About us

Contact Us

  • Laura Secord
  • 550 Godin Ave, Quebec
  • QC, G1M 2K2
  • +1 800 268-6353
  • Email
Skip to main content

Chocolate cheesecake with pecan crust

Pecan crust
  • 1 cup of crumbled Graham cookies
  • 1/3 cup of ground pecans
  • ¼ cup of melted butter
Cheese and chocolate garnish
Raspberry coulis
  • 1 ½ cup of raspberries
  • ¼ cup of sugar
ServingsCook timePrep timeStanding time
820 minutes1 hour4 hours
  1. Preheat oven at 350°F.
  2. Butter and put parchment paper at the bottom and on the sides of a 9-in cake mold.
  3. In a bowl, mix the Graham cookies, pecans and butter. Press the mix at the bottom of the mold only. Bake in the oven at 350°F for 10 minutes, put the mold on a grate and let cool down.
  4. With an electric mixer, in a bowl, beat the cream cheese and brown sugar for 5 minutes. Add the eggs one by one, while still beating everything, and then add vanilla. Add 1 cup of this cheese mix to the melted chocolate and beat everything until smooth
  5. Pour the cheese filling in the cooled down crust. Put the mold in an oven-friendly shallow plate. Pour water to cover one inch of the side of the mold. Bake in the oven for 1 hour. Put the mold on a grate. Cover and refrigerate for 4 hours in order for
  6. Use the mixer to mix the raspberries and sugar. Reduce to purée and sift.

Solar theme designed by epicShops